Name: Grilled Deer Filet Recipe
Ingredients: 8 Venison filets; 8 strips of thin sliced Bacon; 2 Tablespoon Killer Hogs AP Rub; 1 Tablespoon Killer Hogs Steak Rub; 1 1/2 cups Venison Marinade (recipe below); 1/4 cup Worcestershire Sauce; 1/4 cup Soy Sauce; 1/4 cup Balsamic Vinegar; 1/4 cup Water; 1/4 cup Vegetable Oil; 1/4 cup Honey; 2 Tablespoons Dark Brown Sugar; 1 Tablespoon Killer Hogs Steak Rub; 1 Tablespoon Lemon Pepper; 1 teaspoon Killer Hogs AP Rub; Combine Ingredients in a large bowl and whisk until sugar and honey are incorporated.; 1 bunch of fresh Asparagus; 1 Tablespoon Olive Oil; 1 teaspoon Killer Hogs AP Rub; Rinse and drain Asparagus. Remove the woody stem end and toss with olive oil. Season with AP Rub and place on 400 degree grill for 8-10 minutes turning once for even cooking.; 1 package Boursin Cheese Garlic & Herb; 1/4 cup Heavy Cream; 1 teaspoon Lemon Pepper; pinch of salt to taste; Place Boursin cheese in a small pot over medium low heat. Add heavy cream a little at a time while stirring to melt cheese. (add additional heavy cream 1 teaspoon at a time if needed). Season with lemon pepper and a pinch of salt to taste. Serve warm over Asparagus.

Ingredients

8 Venison filets
8 strips of thin sliced Bacon
2 Tablespoon Killer Hogs AP Rub
1 Tablespoon Killer Hogs Steak Rub
1 1/2 cups Venison Marinade (recipe below)

Venison Marinade:

1/4 cup Worcestershire Sauce
1/4 cup Soy Sauce
1/4 cup Balsamic Vinegar
1/4 cup Water
1/4 cup Vegetable Oil
1/4 cup Honey
2 Tablespoons Dark Brown Sugar
1 Tablespoon Killer Hogs Steak Rub
1 Tablespoon Lemon Pepper
1 teaspoon Killer Hogs AP Rub
Combine Ingredients in a large bowl and whisk until sugar and honey are incorporated.

Grilled Asparagus Recipe:

1 bunch of fresh Asparagus
1 Tablespoon Olive Oil
1 teaspoon Killer Hogs AP Rub
Rinse and drain Asparagus. Remove the woody stem end and toss with olive oil. Season with AP Rub and place on 400 degree grill for 8-10 minutes turning once for even cooking.

Boursin Cheese Sauce:

1 package Boursin Cheese Garlic & Herb
1/4 cup Heavy Cream
1 teaspoon Lemon Pepper
pinch of salt to taste
Place Boursin cheese in a small pot over medium low heat. Add heavy cream a little at a time while stirring to melt cheese. (add additional heavy cream 1 teaspoon at a time if needed). Season with lemon pepper and a pinch of salt to taste. Serve warm over Asparagus.

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Instructions

Trim silver skin and excess fat from 2 deer loins (back straps). Cut each loin into 4” portions and butterfly each by making a cut 3/4 of the way down the middle of each portion. (be careful not to cut the steak all the way through.
Place each filet into a shallow dish and pour marinade over the top. Cover the dish in plastic wrap and soak for 2 hours.
Pre cook bacon in oven on a baking sheet for 6 minutes at 400 degrees. Drain on paper towel to remove excess grease. It should be slightly brown and pliable.
Prepare charcoal grill for direct cooking over hot coals. Grill temperature should be 475-500 degrees.
Remove each filet from marinade and drain excess onto paper towel. Wrap each filet with bacon and use a toothpick to secure.
Season the outside with AP and Steak Rub.
Place each filet on the hot grate and cook for 1 1/2 minutes, twist the filets to create grill marks and cook an additional 1 1/2 minutes. Repeat this process on the other side.
Pull the filets off the grill when the internal temperature reaches 120 degrees for rare or continue to cook until your desired doneness.
Rest the deer filets for 5-7 minutes before serving. Plate with Asparagus topped with Boursin Cheese sauce.